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Peanut Butter Pie Cookies Recipe

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These Peanut Butter Pie Cookies combine rich, fudgy chocolate cookies with a creamy, dreamy peanut butter pie filling, topped with chopped mini peanut butter cups for a perfect balance of flavors and textures. Ideal for cookie lovers who want a decadent treat with a smooth, peanut buttery twist.

Ingredients

For the Chocolate Cookies

  • ½ cup unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 1½ cups granulated sugar
  • 2 eggs
  • 1¾ cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the Peanut Butter Pie Filling

  • 4 ounces cream cheese (softened)
  • 6 ounces creamy peanut butter (about 1 cup)
  • ¾ cup powdered sugar (divided – ½ cup in the peanut butter cream mixture, ¼ cup mixed with the heavy cream)
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • 10 mini peanut butter cups (finely chopped)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (use convection bake if available). Line cookie sheets with parchment paper or grease them well with baking spray. Set aside.
  2. Mix Butter and Cream Cheese: In a medium mixing bowl, blend ½ cup softened butter and 8 ounces softened cream cheese using a hand or stand mixer until smooth.
  3. Add Sugar: Add 1½ cups granulated sugar and beat on medium-high speed for 1-2 minutes until smooth. Scrape down the bowl.
  4. Add Eggs: Mix in 2 eggs until fully combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
  6. Mix Dry into Wet: Add the dry ingredients to the wet mixture in 2 to 3 portions, mixing well after each addition. Scrape the bowl to ensure even mixing.
  7. Form Cookies: Using a large cookie scoop, spoon the dough onto prepared baking sheets, leaving at least 2 inches between cookies.
  8. Bake Cookies: Bake for 20-25 minutes until the tops and edges begin to crack. Most cookies require at least 20 minutes to fully set.
  9. Indent Cookies: Remove from oven and immediately use the cookie scoop or back of a spoon to create an indent in each cookie. Cool to room temperature.
  10. Prepare Peanut Butter Filling: In a stand mixer or with a hand mixer, cream together 4 ounces cream cheese and 6 ounces creamy peanut butter until smooth.
  11. Add Powdered Sugar: Mix in ½ cup powdered sugar until smooth. Set aside.
  12. Whip Cream: In a separate bowl, whip ½ cup heavy cream with ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
  13. Fold Cream into Peanut Butter Mixture: Gently fold whipped cream into the peanut butter mixture using a silicone spatula until well incorporated.
  14. Add Peanut Butter Cups: Fold in finely chopped mini peanut butter cups, reserving some for topping if desired.
  15. Assemble Cookies: Spoon the peanut butter pie filling into the indents of the cooled chocolate cookies.
  16. Add Toppings: Top with reserved chopped peanut butter cups, and optionally chocolate sauce and whipped cream.
  17. Store: Keep the cookies refrigerated until serving to maintain the filling’s texture.

Notes

  • Use softened butter and cream cheese for a smooth dough and filling.
  • Indent cookies immediately after baking to create a perfect well for the filling.
  • Allow cookies to cool completely before filling to prevent filling from melting.
  • Store cookies in the refrigerator to keep the peanut butter filling firm and fresh.
  • Feel free to garnish with additional chocolate sauce or whipped cream for extra indulgence.

Find it online: https://bitezly.com/peanut-butter-pie-cookies-recipe/